Flavonoid-rich foods and tea may boost healthy aging

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A daily cup of tea and flavonoid-rich foods may contribute to better health in older age, according to a recent study conducted by Edith Cowan University (ECU).

Flavonoids, naturally occurring compounds found in common foods and beverages like tea, apples, berries, and citrus fruits, have long been recognized for their health benefits.

This study reveals that flavonoids, particularly from tea, may offer more health advantages than previously thought, including reduced risk factors for cardiovascular issues and dementia in elderly women.

Reducing Abdominal Aortic Calcification (AAC)

The study examined 881 elderly women, with a median age of 80, to investigate the relationship between flavonoid consumption and abdominal aortic calcification (AAC).

AAC is the buildup of calcium deposits in the abdominal aorta, a major artery responsible for supplying oxygenated blood to abdominal organs and lower limbs. Extensive AAC is a predictor of cardiovascular risks such as heart attacks, strokes, and late-life dementia.

Dietary Sources of Flavonoids

Flavonoids can be found in various foods and beverages, but some sources contain particularly high concentrations.

According to Ben Parmenter, lead researcher from ECU’s Nutrition and Health Innovation Research Institute, black and green tea, blueberries, strawberries, oranges, red wine, apples, raisins/grapes, and dark chocolate are among the primary contributors to dietary flavonoid intake in most populations.

The study revealed that different types of flavonoids, such as flavan-3-ols and flavonols, also showed a correlation with AAC. Participants who consumed higher levels of total flavonoids, flavan-3-ols, and flavonols were 36-39 percent less likely to have extensive AAC.

Black tea, the primary source of total flavonoids for the study’s cohort, was associated with significantly lower odds of extensive AAC.

Comparing non-tea drinkers with those who consumed two to six cups of black tea daily, the latter group had a 16-42 percent reduced risk of extensive AAC.

However, some other sources of flavonoids, like fruit juice, red wine, and chocolate, did not exhibit a significant association with AAC.

While black tea was the primary source of flavonoids in this study, Parmenter noted that individuals who don’t drink tea can still enjoy the benefits of flavonoids through other dietary sources.

He emphasized that higher total non-tea flavonoid intake may protect against extensive arterial calcification, even when tea is not consumed. This finding is crucial as it extends the potential health benefits of flavonoids to non-tea drinkers.

This research underscores the potential health advantages of incorporating flavonoid-rich foods and tea into one’s diet, particularly for elderly individuals.

The study’s results suggest that flavonoid consumption can reduce the risk of AAC, a predictor of cardiovascular diseases and late-life dementia.

Whether through tea or other dietary sources, achieving flavonoid intake that protects against AAC is attainable and may contribute to better health in later years.

If you care about nutrition, please read studies about the best time to take vitamins to prevent heart disease, and vitamin D supplements strongly reduce cancer death.

For more information about nutrition, please see recent studies about plant nutrient that could help reduce high blood pressure, and these antioxidants could help reduce dementia risk.

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